|
|
|
|
|
|
Chinese Recipe : Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
|
|
10 servings
The chicken is de-boned, stuffed and double-boiled to make the sweet soup
Ingredients:
- 1 spring chicken, about 700g, cleaned
Stuffing:
- 80g button mushrooms, diced and blanched
- 80g shiitake mushrooms, diced and blanched
- 80g carrot, diced and blanched
- 100g pork loin, blanced and diced
- 80g lotus seeds
- 80g gingko nuts
- 2 tsp chicken stock powder
- 1 tbso Shao Hsing wine
- 1 tsp sea salt
Chicken soup:
- 1 litre superior stock
- 8g wolfberries
- 1/2 tsp salt
- 1 tsp chicken stock powder
- 1/4 tsp sugar
- 12 quail eggs, hard-boiled and shelled
- 16g dried white fungus, soaked for 1 hour
Directions:
- To prepare chicken: Remove the main carcass from the inside, leaving the whole bird , with skin intact. Rinse and drain well.
- Mix all the stuffing ingredients together and stuff into the cavity of the chicken, seal both ends.
- To prepare chicken stock: Blanch the stuffed chicken in hot water and place in the inner pot of a double boiler together with superior stock, wolfberries, chicken stock, sugar and salt. Double boil over low heat for 2 hours.
- To serve, place the stuffed chicken and soup in a large serving bowl. Add quail eggs and white fungus and serve hot.
|
|
|
|
| |